Happy New Year Folks!
The real happiness is having a dessert to start the New Year . And what could be better than this Caramel Custard– a truly global dessert . When you want to make a beautiful and elegant dessert without having to worry about spending a lot of time executing it, then this is the dessert. Caramel Custard is probably the only desert which has so many popular variant in almost all global cuisines . Despite the variations in preparations, they all share similar basic ingredients and presentation techniques .
Caramel Custard is quiet simple to make and not only tastes great but needs just 4 ingredients that are commonly available in most our homes. We can use an oven to make this but making it in a pressure cooker or simple steaming method may be easy for many. If doing in oven you have to prepare a water bath with boiling water,so that the steam will help the pudding to cook. Whichever method you follow the taste will be the same.
This is a no fuss, simple easy recipe that not only looks great, but has soft and smooth texture and light on your tummy! In this recipe I have used normal cows milk, you can use creamed milk for more richness and taste. I tried this after seeing the recipe here .
Ingredients needed
Eggs -3 small
Milk -1 1/2 cups
Vanilla essence -1 tsp
Sugar -50 grams
Sugar for caramalising -1/4 cup
Ramekins or any mold – 2 to 3 nos
Caramel Custard | How to make caramel pudding.
- Pre-heat the oven at 180 degrees C for 15 minutes.
- Heat 1/4 cup castor sugar in a pan on medium flame. Wait till sugar dissolves and turn pale golden color. Once it starts changing color, you can gently swirl the pan for even coloring but do not stir. Keep a watch not to turn it too dark, else it will taste bitter and have a burnt smell. Pour the prepared caramel evenly into individual ramekins. Make sure that the base of the ramekin is well coated. Allow it to set for 15 minutes.
- Break 3 small eggs into a bowl, add a tsp of vanilla essence and Whisk to mix . Donot whisk much as we donot want to incorporate air into it. Keep aside. Warm up the milk with sugar but do not bring to boil.
- Add this to the egg mixture whisking continuously to prevent the eggs from getting cooked. Strain the mixture and leave it to cool. Straining is done to give the custard a smooth texture and to remove undissolved egg white strands. Then pour the milk-egg mixture into the prepared ramekins. Let it cool for some time.
- Place the ramekins in it the baking tray and pour warm water to cover upto 6cm of the ramekins,this method is called water bed which is needed to cook the custard from the bottom also.
- Now bake in a pre-heated oven for 30 minutes or until a toothpick inserted in the center of the custard comes out clean. Take them out of the water immediately and set on counter to cool.
- Refrigerate for 5-6 hours. When ready to serve, slide a knife along the sides of the bowl to loosen the edges. Take a small serving plate and turn it upside down over the bowl. Now flip it over and give it a slight tap. Gently lift the bowl and it should pop right out. Give it a shake and if it wobbles, you’ve made the perfect Caramel Custard !
How to make Caramel Custard in a Pressure cooker:
- Follow the same procedure as above for preparing egg mixture and caramel. Pour the egg mixture into the mould with caramel and cover with an aluminium foil.
- Take a pressure cooker, place a stand which comes with the cooker. Heat water in a pressure cooker and place the mould and cover with the lid. Once the steam comes out, lower the heat and steam for 25-30 minutes. Do not use the weight/whistle. Once done, let it come to room temperature. Then refrigerate and follow the above steps for demolding .
Good Luck and don’t forget to give me feedback on how it went.
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